Spiced chicken and chickpea stew
This is particularly great as the temperature starts to drop. It is a warming and satisfying meal, packed with protein and other nutrients. It's so easy to make, it's one of my 'go-to' recipes after a busy day at work. I like to serve it with cauliflower rice, but it goes equally well with cous cous or any variety of rice that you prefer.
2 diced chicken breasts
2 tbsp coconut oil
1 white onion
2 crushed garlic cloves
1 tsp dried ginger
1 tbsp Ras El Hanout
2 tbsp tomato puree
1 can chopped tomatos
200 ml vegetable stock
1 can chickpeas
Finely chop the onions and sauté in the coconut oil for 5 minutes.
Add the garlic, ginger, Ras El Hanout and chicken and stir fry until brown.
Stir in the tomato puree, chopped tomatos, vegetable stock and chickpeas. Cover and simmer for 30 minutes, stirring occasionally.
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